Protein is something that is important in my diet — not only to build and retain muscles but also to repair micro-tears from runs, workouts and bike rides. It was my dear husband JZ who suggested Chicken satay and since he has been suffering from my crazy gluten-free diet, I happily obliged.

My grandma used to say that for the food to taste great, you have to use the best ingredients… so that’s why I did… :)  I bought organic chicken breast, organic peanut butter and use gluten free soy sauce for this dish hoping that that wisdom from grandma will serve us well. :)

I think it did so here it goes!

Ingredients:

8 chicken breast (sliced as shown in the photo) :D

(For the marinade)

2 cloves  fresh garlic (minced)

1/4 cup  gluten-free soy sauce (I used the lite version)

1 TBSP  yellow curry (I got this from the asian store — it already has lemongrass)

1 TBSP organic brown sugar or 1 TBSP agave nectar (you decide) :D

2 TBSP sesame oil

1/3 cup organic creamy peanut butter (Maranatha is the best peanut butter I have ever tasted)

red chili pepper flakes to taste

bamboo skewers

Instructions:

1. Slice the chicken into thin strips (One breast is 4 strips). Set aside in a large bowl.

2. In a small bowl, mix well all the remaining ingredients together except for the skewers. (Dip your pinky finger and ask yourself what’s missing or lacking — adjust the taste to your liking). :)

3. Pour the marinade into the chicken and marinate for at least 3 to 4 hours. Overnight is suggested. :)

4. Once ready to grill, thread the meat into the skewer. While doing this, asked your husband or your partner to fire up the grill. :D

5. Grill the satays until cooked through usually about 4 minutes per side.

Best served with steamed rice… Enjoy!

NOTE: I skip making the peanut sauce since my husband said it didn’t need it. :D

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